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Pork Schnitzel

Pork Schnitzel

My family loves going to our local favorite German restaurant to eat braised red cabbage, schnitzel, sauerkraut, sausages, and German Roasted Potato Salad. I decided to try re-creating the pork schnitzel and braised red cabbage for dinner. This recipe was quick, easy, and fun to make and tasted terrific. I loved the crispy tender pork with the bit of tang from the lemon. We all loved this pork and thought it paired nicely with the braised red cabbage (recipe to come).

Pork Schnitzel

How to Make Pork Schnitzel

Place chops between 2 sheets of plastic wrap. With a meat mallet or rolling pin, pound each piece to 1/8-inch thick. Sprinkle a bit of sea salt, freshly cracked pepper, paprika, and garlic powder, to taste, on both sides of each flattened pork chop.

Heat 1 tablespoon of olive oil in a large skillet. Swirl to coat pan.

Dredge in flour, shake off excess flour then dip in egg mixture and place into the panko crumbs making sure to coat both sides of the chop evenly. Place the coated pork chops into the HOT oil. Cook, until golden brown, about 3 minutes. Flip pork and add the remaining tablespoon of olive oil – swirl to coat pan. Cook another 3 minutes or until golden and the pork is cooked through. Place onto a plate with paper towels to remove excess grease. Serve immediately with lemon slices. Enjoy.

Pork Schnitzel

 

Pork Schnitzel

Pork Schnitzel

Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 4

Ingredients

  • 4 thin-cut boneless pork chops
  • Sea salt and freshly cracked pepper to taste
  • Paprika to taste
  • Garlic powder to taste
  • 2 tbsp olive oil divided
  • ¼ cup flour
  • 1 egg beaten
  • ½ cup plain panko crumbs
  • Lemon slices

Instructions

  • Place chops between 2 sheets of plastic wrap. With a meat mallet or rolling pin, pound each piece to 1/8-inch thick. Sprinkle a bit of sea salt, freshly cracked pepper, paprika, and garlic powder, to taste, on both sides of each flattened pork chop.
  • Heat 1 tablespoon of olive oil in a large skillet. Swirl to coat pan.
  • Dredge in flour, shake off excess flour then dip in egg mixture and place into the panko crumbs making sure to coat both sides of the chop evenly.
  • Place the coated pork chops into the HOT oil. Cook, until golden brown, about 3 minutes. Flip pork and add the remaining tablespoon of olive oil - swirl to coat pan. Cook another 3 minutes or until golden and the pork is cooked through.
  • Place onto a plate with paper towels to remove excess grease. Serve immediately with lemon slices. Enjoy.
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13 Comments

  1. while i’ve never actually eaten schnitzel, i know it’s one of maria von trapp’s favorite things, so it must be pretty good. nicely done!

  2. I made this last night and brought leftovers for lunch today. I decided to serve it with a lemon, shallot, wine sauce. I’m sitting here wishing I’d made more it was that good. A simple weeknight recipe too. Thank you for this one!